Zucchini Crust Breakfast Pizza topped with sliced asparagus, cherry tomatoes, eggs, and a sprinkling of parmesan cheese. Grain Free option too!
You know when you look at a word for so long that it starts to look like  hieroglyphics? Yeah, well that’s how I’m feeling about ‘zucchini’ right now. I mean what is that? I’ve spent the last 10 minutes going through Google Keyword Search trying to find the best title for this recipe that nothing makes sense anymore. Blogging is nuts.
Right then.
Enough about titles and more about this breakfast pizza!
The first time I made a veggie crust I ended up with the saddest, soggiest, and most tasteless pizza you could imagine. I did everything wrong and was completely soured on the idea of all future vegetable based pizzas.
No.
Thanks.
But then I ended up stumbling on this recipe for a zucchini crust pizza and now I’m officially sold on the whole veggie based pizza deal.
The end result is a sturdy, semi-crunchy crust that’s anything but sad and/or soggy. Plus, it has cheese in the crust so what’s not to love about that?
A couple things you need to keep in mind for getting this pizza crust right:
- Squeeze out as much excess moisture in the zucchini as you possibly can. The more moisture in the zucchini, the soggier your pizza will be.
- Â Ideally you want to cook this on a pizza stone that’s already been warmed in the oven. If you don’t have a stone it won’t get quite as crispy on the bottom, but it will still work beautifully.
Aside from doing those two things this breakfast pizza should be a breeze to make. After you pre-bake the crust you simply add the toppings and place it in the oven for another 10 or so minutes until it’s done.
Now let’s eat!
Zucchini Crusted Breakfast Pizza
Zucchini Crusted Breakfast Pizza topped with sliced asparagus, cherry tomatoes, eggs, and a sprinkling of parmesan cheese.
Ingredients
Zucchini Crust
- 4 cups shredded or spiralized zucchini - 2 large zucchinis
- 1/2 cup shredded mozzarella cheese, 56 grams
- 1/3 cup gluten free all purpose flour *, 47 grams
- 1 cloves garlic, pressed or minced
- 1 teaspoon dried oregano
- 1 teaspoon basil
- 1 egg, beaten
- 1 1/2 teaspoon salt divided
Toppings
- 2 tablespoons pizza sauce
- 3 asparagus stalks, sliced in half and cut into 2 inch long pieces
- 6 cherry tomatoes, sliced
- 1 tablespoon olive oil
- salt/pepper
- 2 eggs
- 2 tablespoons grated parmesan
- fresh basil/herbs optional
Instructions
- Preheat oven to broil 550°F/290°C with a pizza stone or cookie sheet heating up in it.
- In a large bowl, toss the zucchini with 1 teaspoon coarse salt and set aside for 15 minutes. Squeeze the excess moisture out of the squash by wrapping it up in a clean tea towel or piece of cheese cloth and wringing it out. Get rid of as much excess moisture as you can.
- Once all of the excess moisture has been wrung out and discarded, place the zucchini back into the bowl and add the cheese, flour, garlic, oregano, basil, eggs, and remaining 1/2 teaspoon salt. Mix everything together with you hands.
- Place the zucchini mixture onto a piece of parchment paper at least 12” in diameter. Spread the zucchini crust to form a circle about 10” in diameter, 1/4" thick. Pinch the edges up so that it forms a crust. Once the pizza crust has been shaped, transfer the crust on the parchment paper onto the heated pizza stone in the oven. Bake for 8-10 minutes or until the crust starts to brown.Remove the crust from the oven.
- In a small bowl toss the sliced tomatoes and asparagus stalks in olive oil, salt, and pepper. Spread a thin layer of pizza sauce across the top of the crust. Sprinkle sliced cherry tomatoes and asparagus chunks over the top of the pizza.
- Lower the heat to 400°F/200°C and place the pizza back in the oven for another 8 minutes. Remove the pizza from the oven, carefully crack two eggs over the top of the pizza. Sprinkle with parmesan and place back in the oven for another 3-4 minutes or until the eggs are cooked.
- Remove from the oven for the last time, sprinkle with additional parmesan and chopped herbs. Allow the pizza to cool for a few minutes before slicing and serving.
Notes
*the flour can be subbed for almond flour/meal to make this grain free This pizza is best enjoyed right away.
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Lisa says
I didnt make the breakfast pizza but used the crust recipe and loved it.
Sarah says
Excellent! So glad you enjoyed the crust! Thanks for coming back to let me know how you liked it 🙂
Jo Romero says
We loved this pizza – thanks so much for the recipe. We’re going to add it into our regular meal plans. It’s lovely to eat a pizza where the crust is low carb and so full of flavour, as well as what’s on top. Thanks again!
Sarah says
Thanks Jo! I saw your picture on instagram and it looked so good! Thanks for coming back to leave a review/ rating! 🙂
Rachel says
Do you think milk would work as a binding agent in the base? My little boy is allergic to eggs bit would love to give him something like this for a meal.
Sarah says
Hi Rachel! I wouldn’t recommend adding milk to this – since the zucchini already has so much natural moisture I think adding milk would make it soggy. I’ve been looking around at other zucchini crust pizzas and the ones that are egg free/ vegan all seem to use flax eggs in place of the eggs for the sake of binding. To make a flax egg you combine 1 tablespoon ground flax ( you can also use ground chai seeds) with 3 tablespoons water. Mix them together and set aside for about 10 minutes for the mixture to thicken. Then you add it to recipe as you would eggs. Hope that helps!
Kate says
Could you use almond flour in this instead of the gluten free all purpose? I’m on a low carb diet and those flours have carbs so I’d like to get the total carbs down a little thanks.
Sarah says
Yep! That should be fine!
Jade Katona says
I’m a vegan, I already have a cheese alternative, any suggestion for the egg portion of the recipe?
Sarah says
Hi Jade! I was looking around at other vegan zucchini pizza crusts and a lot of them use flax or chia seed eggs (1 tablespoon ground chia or flax mixed with 3 tablespoons water – let it set in the fridge for about 15 minutes to gel up before using). I haven’t tried it with a flax egg yet, but I do think it should work. Let me know what you end up using/how it went!
Christina Gruppetta says
Am gonna try this tonight, looks delicious :)! Hopefully will turn out as good as yours, thanks for sharing <3
Sarah says
Hope you like it as much as we do! 🙂
Patricia @ Grab a Plate says
I think you’ve won my award for the Most Beautiful Pizza I’ve Ever Seen! This looks so amazing and what a great way to use up all that zucchini. When I say “beautiful” I also mean delicious! Love it!
Sarah says
Aww thanks Patricia!
Laura says
This looks and sounds delicious! Would make a perfect brunch for Sunday when the kids come over. I can’t wait to try it.
Sarah says
Thanks Laura! Hope you guys liked it 🙂
laura@motherwouldknow says
What a creative and lovely way to make a leisurely breakfast. I love pizza so this appeals to me almost as much as eating leftover pizza in the morning:)
Sarah says
Thanks Laura! I know what you mean – gotta love leftover pizza!
Bethany @ athletic avocado says
As much as I like zucchini bread, I’d much rather save my zucchinis for this epic pizza! Im swooning over all this deliciousness! Thanks for the awesome recipe!
Sarah says
Thanks Bethany! It’s so worth saving the zucchini bread for another time 🙂